- 1 large ripe avocado
- 4 oz. spaghetti
- 1 handful of cherry tomatoes
- juice of 1 small lime (or the equivalent amount of lemon juice)
- salt and pepper to taste
- Tabasco sauce to taste (optional)
Boil the spaghetti in a pot of well-salted water. Reserve some of the pasta water when the pasta is finished boiling to use to thin out the avocado sauce if necessary.
In a food processor (or, if you're like me and not the most advanced of chefs, a hand blender food processor attachment), blend the avocado, cherry tomatoes, lime or lemon juice, Tabasco sauce and, if you like, some onion or garlic. I didn't add any because I don't like the taste of raw onion or garlic - I find it a bit sharp. Next time I may try roasting some to mellow out the sharpness and then add it for more flavour. Blend it all together until it is smooth.
Toss the sauce with the pasta and add some reserved pasta water if you want a thinner sauce. Add salt and pepper to taste and enjoy!
I shared this on the Sunday Showcase Party at Under the Table and Dreaming, the Tuesday Talent Show at Chef in Training, and on Show Me What Ya Got on Not Just a Housewife. Stop by to find some great new recipes and ideas.